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Homemade Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle. photo
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Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle.

This Veggie Fajita Stuffed Sweet Potatoes are a flavor explosion! Stuffed with sautéed veggies and topped with a spicy chipotle drizzle, they're a must-try!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

For the Stuffed Sweet Potatoes:

  • 4 medium sweet potatoes
  • 1/2 cup red bell pepper thinly sliced
  • 1/2 cup yellow bell pepper thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1 cup portobello mushrooms sliced
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce (omit for vegetarian)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic minced
  • 1/2 cup cooked corn (grilled or roasted preferred)
  • 1/2 cup queso fresco cheese
  • 1/2 cup cherry tomatoes quartered
  • 1/2 pepper jalapeno diced
  • 2 tablespoons sweet onion diced
  • 2 tablespoons fresh cilantro chopped
  • 1 lime lime juiced
  • 3 tablespoons Greek yogurt
  • 1/3 cup half and half
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 1/2 lime lime juiced
  • 1/2 lime lime zest of
  • 1/8 teaspoon salt

Instructions

Instructions

  • Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork to allow steam to escape. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
  • While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the sliced red and yellow bell peppers, red onion, and portobello mushrooms. Sauté for about 5-7 minutes until the vegetables are soft and slightly caramelized.
  • Stir in the minced garlic, cumin, chili powder, smoked paprika, chipotle chili powder, Worcestershire sauce (if using), brown sugar, lime juice, salt, and black pepper. Cook for an additional 2-3 minutes, stirring frequently, until everything is well combined and fragrant.
  • Add the cooked corn to the sautéed vegetable mixture. Stir well to combine and allow it to heat through for about a minute. Remove from heat.
  • In a small mixing bowl, combine the Greek yogurt, half and half, adobo sauce, lime juice, lime zest, and a pinch of salt. Whisk until smooth.
  • Once the sweet potatoes are ready, remove them from the oven and let them cool for a few minutes. Cut them open lengthwise and fluff the insides with a fork. Fill each sweet potato with the sautéed veggie mixture.
  • Top the stuffed sweet potatoes with salsa, queso fresco cheese, quartered cherry tomatoes, diced jalapeno, diced sweet onion, and chopped fresh cilantro.
  • Finally, drizzle the chipotle sauce over the stuffed sweet potatoes. Serve warm and enjoy!

Equipment

  • Baking Sheet
  • Skillet
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • Feel free to customize the veggies based on your preference.
  • These stuffed sweet potatoes can be made in advance and frozen for up to 3 months.
  • Serve with a side salad or tortilla chips for a complete meal.